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Pecan Crunch Oatmilk Latte

Pecan crunch oatmilk latte with espresso (or strong brewed coffee) and lightly frothed oatmilk. Nutty pecans and a caramel drizzle finish each cup with a warm fall flavor and crunchy topping.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

espresso
  • 2 shots espresso Or use 1/2 cup strong brewed coffee instead.
oatmilk
  • 1 cup oatmilk
brown sugar
  • 2 tbsp brown sugar
ground cinnamon
  • 0.25 tsp ground cinnamon
pecans
  • 2 tbsp chopped pecans
caramel sauce
  • 2 tbsp caramel sauce

Equipment

  • 1 small saucepan

Method
 

Brew and warm the oatmilk
  1. Brew the espresso or strong coffee and set aside.
  2. Heat the oatmilk in a small saucepan over medium heat until steaming, but not boiling.
  3. Whisk in the brown sugar and cinnamon until dissolved.
  4. Use a frother or whisk vigorously to create a light foam on the oatmilk.
Assemble and finish
  1. Pour the espresso into a mug, then top with the warm, frothy oatmilk.
  2. Finish with a drizzle of caramel sauce and a sprinkle of chopped pecans before serving.

Notes

For the best foam, keep the oatmilk just below a simmer (steaming but not boiling) so it doesn’t flatten. Store any leftover coffee separately and refrigerate up to 2 days; reheat the oatmilk on low, then re-froth lightly. Freezing is not recommended for the milk, but you can freeze leftover espresso portions for up to 1 month. For a dairy-free swap, keep everything as-is since oatmilk is already vegan-friendly—just choose oatmilk with no added sugar if you want less sweetness.